CAJ | 학술논문

以东方草莓为原料研制果酒,在单因素实验基础上,选取初始含糖量、接种量、发酵pH值为自变量,酒精度和感官评价值为响应值.通过Box-Benhnken中心组合设计和响应面分析法,研究各自变量及其交互作用对酒精度和感官品质的影响,模拟得到二元多项式回归方程的预测模型,确定了果酒发酵最佳工艺参数为含糖量22%、酵母接种量0.10%、发酵起始pH值为4.5.此时,以果酒品质为依据评价,果酒呈现独特的东方草莓果香气,风味明显,浅黄色,酒精度为14.01%vol.在最优工艺条件下探讨了发酵动力学曲线,东方草莓果酒发酵动力学曲线显示糖消耗、pH值降低和酒精生成主要在前6 d完成,糖消耗与酒精积累呈正相关,符合关联型产物曲线关系, pH值降低主要发生在72 h之前,符合酒精合成规律.
이동방초매위원료연제과주,재단인소실험기출상,선취초시함당량、접충량、발효pH치위자변량,주정도화감관평개치위향응치.통과Box-Benhnken중심조합설계화향응면분석법,연구각자변량급기교호작용대주정도화감관품질적영향,모의득도이원다항식회귀방정적예측모형,학정료과주발효최가공예삼수위함당량22%、효모접충량0.10%、발효기시pH치위4.5.차시,이과주품질위의거평개,과주정현독특적동방초매과향기,풍미명현,천황색,주정도위14.01%vol.재최우공예조건하탐토료발효동역학곡선,동방초매과주발효동역학곡선현시당소모、pH치강저화주정생성주요재전6 d완성,당소모여주정적루정정상관,부합관련형산물곡선관계, pH치강저주요발생재72 h지전,부합주정합성규률.
In this study, oriental strawberry was used to produce fruit wine. Based on single factor test, initial sugar content, inoculating amount, and fermenting pH value were used as independent variables, and alcohol content and sensory evaluation values were used as response values. The effects of each independent variable and their mutual actions on alcohol content and sensory quality of the produced wine were in-vestigated through Box-Benhnken central composite design and response surface method. And the simulated quadratic polynomial regression equation of prediction model was set up. The optimum technical parameters for oriental strawberry wine were summed up as follows:initial sugar content was 22%, yeast inoculating amount was 0.10%, and initial pH value at the beginning of the fermentation was 4.5. Under above conditions, the produced wine had special aroma of oriental strawberry, and the wine was light yellow in color with its alcohol content as 14.01 %vol. Besides, the fermentation kinetics curves under the optimum technical conditions were studied. The curves revealed that, sugar consumption, the decrease of pH value, and alcohol production mainly completed within 6 d, sugar consumption was positively correlated with the accumulation of alcohol (which was in accordance with related product curve), the decrease of pH value mainly occurred within the first 72 hours (which was in accordance with the rules of alcohol synthesis).